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Hello There!

If you need something new in your life, follow along with me on this blog, Create & Change. Together for 365 days, we will take tiny steps to make something new. As you move along, report back along the way. 

Does creating everyday make change in your life?

You Need To Make This Soup Every Day.

You Need To Make This Soup Every Day.

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Day 3. Recipe 3.

There might be doubts about this recipe. At first glance, it looks labor intensive, complicated and downright hard to whip up. Yes, the shredded chicken takes 8-10 hours to steam. The many vegetables require so much chopping; we will want to give in and call for pizza delivery. When my husband found this recipe on the kitchen counter, his words were "You aren't going to attempt this recipe, are you? This will be a disaster."

Challenge accepted the love of my life.

He had to eat his words.

This soup isn't good. 

It's great.

You will want to make it every day.


Thai Chicken Soup

(Adapted from Joyful Healthy Eats)

Serves 6

Cook time 8-10 hours for the shredded chicken.

15 min prep.

25 min cooking time for the soup.

  • 2 lbs. boneless skinless chicken breast
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon coconut oil
  • 1 cup red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons red curry paste
  • 6 cups chicken broth
  • 2 carrots, sliced
  • ½ cup halved snow peas
  • 1 red pepper, julienned
  • 14 oz. lite coconut milk (canned)
  • 2 tablespoons of fresh lime juice
  • 10 oz. cooked brown rice
  • ⅓ cup fresh cilantro diced
  • Optional: top with sliced avocado 
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  1. In a crockpot, add chicken. Mix the water, salt, pepper, and garlic powder and pour over the chicken. Turn the crockpot on low and let simmer for 8-10 hours or until the chicken falls apart easily. Place the chicken on a large plate and use two forks to shred the chicken. Set aside or refrigerate until needed.
  2.  Heat a large dutch oven or soup pot over medium-high heat.
  3. Add the coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next, add the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
  4. Add the red curry paste, stir the paste into the aromatics (onion, garlic, and ginger) until it thickens, about 2-3 minutes.
  5. Next, add the chicken broth. Bring to a boil and reduce to simmer. Add the shredded chicken.
  6. Add noodles, carrots, red pepper and snow peas to the chicken broth pot.
  7. Wisk a can of coconut milk into the broth. Blend until the mixture looks creamy and the broth and milk no longer separate. Stir and simmer for 5 minutes.
  8. Right before serving, finish with fresh lime juice, rice, and fresh cilantro. Optional: top with sliced avocado

The recipe this soup was so delicious; my family was fighting over the last bowl. It was an instant classic. 

Until tomorrow friends.

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